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{Note from Jessica: Today’s post is shared by my lovely friend, Marjorie Saveski, author of the This is So Good website. Marjorie is a blogger and a home cook with a passion for real food, health, and fitness. She hopes to share what she has learned through her real life experience and research with her readers. Stop by her site, This is So Good, to find more delicious recipes and helpful health information.}

If there is a quintessential fall food, it’s pumpkin. I have always been a big fan. So much so, that my October birthday is always celebrated with a pumpkin pie instead of cake. Of course, pumpkin makes scrumptious desserts, but I love to use it in savory dishes too. Today, I’m going to share a collection of savory pumpkin recipes to inspire the pumpkin lover in you to try using it in new ways.

I always stock my pantry with organic canned pumpkin, but did you know that it is quite easy to make your own pumpkin puree? The farmer’s markets are overflowing with pie pumpkins this time of year. I usually pick up a bunch of pie pumpkins to stock up my freezer with pumpkin puree for use throughout the year. When purchasing pumpkins for eating, just make sure you get pie pumpkins. They are sweeter and less stringy than carving pumpkins. For a full tutorial on how to roast a pie pumpkin for puree, head over to this post.

Once you have tried pumpkin in savory dishes, you will of course want to follow it up with a lovely pumpkin dessert! Some of my favorites include: Pumpkin Chia Seed Pudding (dairy-free) and Pumpkin Pudding with Snickerdoodle Crumb Topping (dairy-free and gluten-free).

The Basics:

Soups, Stews, and Chilis:

Appetizers and Dips:

Savory Dishes:

Savory Breads:

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